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pectinase product 30000u/g Fruit juice, fruit wine, and grape wine

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March 28, 2025
Category Connection: Pectinase
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Tags:
#20000u/g pectinase enzyme #pectinase liquid customized #Pectinases Enzymes For Fruit Processing Industry
Brief: Discover the power of pectinase product 30000u/g for enhancing fruit juice, fruit wine, and grape wine processing. This high-activity enzyme, derived from Aspergillus niger, ensures efficient juice extraction and clarity. Perfect for food and beverage industries seeking quality and performance.
Related Product Features:
  • Derived from Aspergillus niger through fermentation, extraction, and refinement.
  • Mainly used for processing fruit juice, vegetable juice, wine, and feed.
  • Light white powder with a distinctive smell, soluble in water.
  • Enzyme activity ranges from 10000U/g to 20000U/g, customizable fineness.
  • Optimal pH value of 3.5-4.5 and temperature of 45-55 ℃ for best performance.
  • Certified with HALAL, ISO Quality System, and FSSC22000 Food Safety System.
  • Available in various packaging options: 1kg/bag, 5kg/bag, 20kg/bag.
  • Strict quality management ensures enzyme activity is accurately labeled.
Faqs:
  • What is the optimal temperature for using this enzyme?
    The optimal temperature for this enzyme is between 45-55 ℃ for maximum efficiency.
  • How should the enzyme be stored to maintain its activity?
    Store the enzyme in a moisture-proof, light-proof, sealed container at low temperature (0-10 °C) to maintain activity for up to 18 months.
  • What certifications does this product have?
    This product is certified with HALAL, ISO Quality System, and FSSC22000 Food Safety System, ensuring high-quality standards.
  • What is the recommended addition amount for fruit pulp processing?
    The recommended addition amount is 3-5 g/kg dry matter or 100-200 g/T fruit pulp, depending on the specific application.
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